Saturday, February 20, 2010

The Best is Yet to Come

An ancient cookery mag has fallen on my lap, opened at a page of 'toast toppings', so with slight adaptations you may wish to try some. All recipes make enough to top four slices of toast. Use any bread, white, brown or granary.

Hot Toasties:
Cheese crisp:
Mix together 6 oz (150g) diced cheddar cheese, with 2 ribs celery finely chopped, one small red bell pepper - diced. Spread this on toasted bread and top with strips of streaky bacon. Grill until crisp and bubbling.

Mama Mia:
Spread each slice of toast with tomato puree. Top with finely diced (or grated) onion, grated cheese and slices of salami. Grill until cheese is bubbling.

Mushroom Scramble:
Gently fry 2 oz (50g) sliced mushrooms with 1 oz (25g) butter. Add 3 large eggs beaten with 2 tblsp milk. Stir, and when scrambled, add two teaspoons of capers. Season to taste and spread onto the toast.

Spiced Sardines:
Empty one can of sardines in tomato, with 1 tbslp chilli relish (more it you like it hot, hot, hot), and then add 1 tblsp diced cucumber, and one large tomato that has been skinned, seeds removed and the flesh chopped. Spread on toast and grill until heated through.

Cool Toasties: also make good sandwich fillings
Tasty Tuna:
Flake one 98g can tuna fish and blend in 3 tblsp mayonnaise, 1 tbslp chopped fresh chives, 1 chopped hard-boiled egg, and 1 tsp lemon juice. Season to taste and spread on toast.

Pickle Pate:
Blend 9 oz (250g) drained cottage cheese, with 2 tblsp piccalilli and 2 oz (50g) cooked ham. Season to taste and spread on toast.

Coro Chicken:
To 8 oz (225g) chopped cooked chicken, add 1 diced dessert apple, 1 tblsp sultanas, a tsp of mild curry paste, and 4 tblsp mayonnaise. Mix together well and spread on toast.

Sweet Toasties: use plain or currant bread
Citrus Slices:
Mix chopped segments from grapefruit and orange into 6 oz (175g) cottage cheese. Add 1 oz (25g) chopped walnuts. Spread on toast. A sprinkle of caster sugar on top (or in the mix) is optional.

Tropical Toasts:
Beat 4 oz (100g) cream cheese with 1 oz (25g) icing sugar and add the grated rind of one orange. Spread on toast and top with chopped pineapple (or orange segments) and finish with a sprinkle of toasted coconut.

Those who are fans of pizzas would also find toast works as an instant pizza base. First spread the lightly toasted bread with tomato puree, add chosen toppings, then grill until cooked (or toppings can be pre-cooked, spread onto the tomato puree, topped with cheese and then grilled until the cheese melts).